Refined coconut oil is "bleached" by filtering it through clays to remove impurities and bacteria; no actual bleach is used in the process.
The term "bleaching" in the context of refined coconut oil is a misnomer. It doesn't involve chemical bleaching agents like chlorine bleach. Instead, it's a filtration process that uses absorbent clays to purify and deodorize the oil. This process is crucial for achieving the desired color, odor, and taste profile of refined coconut oil.
Here's a breakdown of the "bleaching" process:
- Filtration: The oil is passed through filter presses containing activated clays, such as bentonite or Fuller's earth.
- Adsorption: These clays have a high surface area and act as adsorbents, attracting and trapping impurities, pigments, and volatile compounds.
- Impurities Removed: The clays remove substances that contribute to color (like carotenoids), odor, and flavor. This leads to a lighter-colored and more neutral-tasting oil.
- No Chemical Reaction: Importantly, the clays do not chemically react with the oil. They simply physically remove unwanted components.
The key difference between refined and unrefined (or virgin) coconut oil lies in this "bleaching" and deodorization process. Unrefined coconut oil retains its natural aroma and flavor, while refined coconut oil has a more neutral profile, making it suitable for a wider range of applications, especially cooking at higher temperatures.
